Pot Marigolds have a slightly spicy flavour and will add a light, tangy flavor to bread and soups, as well as adding a pop of colour. They will be a bright and tasty addition to a mixed salad. You can use fresh or dried petals as an inexpensive substitute for saffron to add color to rice or butter. The fresh young leaves can also be used sparingly in salads.
Wash and dry them gently by immersing them in a bowl of water and shaking gently.